Jalapeño Shrimp Pico de Gallo
This Pico de Gallo features shrimp and jalapeños for endless flavor in every bite.
½ lb. cooked shrimp (21/25 peeled, deveined no tail)
2 cups diced fresh Roma tomatoes
2 to 3 fresh jalapeños, seeded, finely chopped
1 cup chopped sweet onions
3 tbsp. chopped fresh garlic
¼ cup chopped fresh cilantro
2 fresh limes, zest and juice
1 cup fresh corn, cut off cobb
1 cup shredded green cabbage
3 tbsp. kosher salt
2 tbsp. Tapatio sauce
- Combine all ingredients in mixing bowl. Toss well and season. Serve chilled with chips, or as salad plate.